Pork Roast & Sauerkraut
Pork Roast & Sauerkraut brings back memories of my childhood. This is the same recipe my Mom made for us more than fifty years ago. The aroma of this dish baking throughout the house is wonderful. Now I know that not everyone likes sauerkraut, however, if you have not tried rinsing it thoroughly before cooking it, you should. Rinsing it eliminates the strong sour taste and makes a deliciously flavored sauerkraut.
When I got married my husband said he did not like sauerkraut. I couldn’t give it up so I would fix him corn too. Then one day he tried it and actually liked it! He doesn’t go back for seconds and I still fix him corn, but he always eats some sauerkraut every time I make it.
Now for the Pork Roast, cooking it this way leaves it so moist and tender. I fixed this meal for my grandkids and my grandson had three helpings of the Pork Roast!
Ingredients: Water, salt, pepper,
onion, pork roast and sauerkraut.
Place the sauerkraut in a colander and
rinse it thoroughly with cold water.
Place the roast in a casserole dish or pan.
Place the sauerkraut around the roast.
Sprinkle chopped onion, salt and
pepper over the roast and sauerkraut.
Add enough water to the dish so the water
almost comes to the top of the sauerkraut.
Cover with a lid and bake in a preheated
350 degree oven for 2-1/2 to 3 hours or until
the pork roast is 160 degrees in the center.
Pork Roast & Sauerkraut
http://www.InDianesKitchen.com
Ingredients
- 1 pork roast
- 1 bag or large can of sauerkraut
- 1 medium onion, diced
- water, enough to just reach the top of sauerkraut
- 1/2 tsp salt
- 1/4 tsp pepper
Directions
- Preheat oven to 350 degrees.
- Place sauerkraut in a colander, rinse thoroughly with cold water and let drain. If you like your sauerkraut really sour, don’t rinse it.
- Place the pork roast in a large casserole dish or pan with a lid.
- Place the rinsed sauerkraut around the sides of the pork roast. Add enough water to come almost to the top of the sauerkraut but not above it.
- Sprinkle onion, salt and pepper over pork roast and sauerkraut.
- Cover and bake for 2-1/2 to 3 hours or until the pork roast is at 160 degrees in the center.
Share this:
Categories: Pork/Ham, Vegetables/Slaws/Salads
Yum!! I’m a fan of sauerkraut!
Me too and mix it with mashed potatoes…..yum!
Never tried that!
It is so good!
Ok, you’ve forced me. I’m going to try it sometime!
Rinse it well and use a spoon to push the water out of it when it is in the strainer. You’ll thank me! lol
My grandad liked sauerkraut – just seeing this recipe makes me smile as I remember him 🙂
I make something like this in the Ninja cooking system, but on top of this recipe, I add apples and some brown sugar.
You have a Ninja too! I have the 3 in 1 and love it! I have fixed this recipe in it many times but never tried it with apples and brown sugar. Sounds like a great combination!
Kielbasa too!
I’m wondering if your sauerkraut in America is different than ours in Australia. Ours is fermented cabbage that comes in a jar, and is kept in the fridge. It’s very expensive, so we mainly only put a spoonful on the side of a dish. One day I’m going to have a go at making it myself as it’s supposed to be quite easy. Perhaps this recipe would be good with fresh chopped cabbage, as the cost of sauerkraut would be prohibitive. I’ll let you know if I try it.
I would think it is the same as ours because ours comes refrigerated or canned in a jar. I wonder why it is so expensive there? I tried making it once and I did something wrong because it molded. It is just fermented cabbage.
I don’t understand why it’s so expensive either. But we pay more than $10 for a jar. It’s not a big jar either, we’d probably need at least two for your pork recipe.
You can grow cabbage there right? I could see if it had to be shipped in costing that much.
Make it in a big bucket from garden grow Savoy cabbages. Find it tastes better than light green cabbage. It is the German way too. Can buy packets of it in any supermarket here as many Germans live here. Cheap as chips but better home made
Homemade is always better…lol
We love pork roast and sauerkraut at our house too! I make mine in my instant pot and will be putting up a video before too long.
I will look forward to seeing that. I have a new instant pot and haven’t really liked it. Maybe you can change my mind.
I hope I can change your mind indianeskitchen. I absolutely love my instant pot, in fact I have two and use them both frequently, lol.
Me too! I have only made two meals in mine and wasn’t thrilled with them. I think I do so many recipes from scratch that it has it’s own taste. But I will be willing to try again.
Exactly how my”Italian” grandmother did this. The sauerkraut was no surprise because she actually was from the Italian Tirol.
Fascinating I always thought this was only a German dish. It must have merged between the two. Your Grandmother knew how to cook! This is the only way I like it.
I jumped over here from your recent convection oven experiment post because I wanted to see the original recipe. Man this sounds and looks sooooo good. I love sour kraut but had only ever really had it on my beloved Reuben sandwiches. So I found a recipe that sounded really good and made it. I forget if it was meatballs and sour kraut or what. Unfortunately, I learned the hard way that I can no longer seem to digest cabbage or my beloved egg plant!!! Not fair. But you can cut the entire cap of brown, yummy fat off that roast and put it all on my plate. #PorkFatRules as Emeril always says.
Oh you know that is exactly what I did. I am the only one that loves fat and marrow! It didn’t even make it to my plate because I stood and pick at it the entire time I was preparing the rest of dinner! We have the same taste because Rueben’s are my favorite sandwich. I even put the recipe on my blog. So sorry you can’t eat sauerkraut and egg plant though!
I can eat them in small quantities.